Zhingalov Khats or Zhingyalov hats are Armenian Flatbreads that are stuffed with finely diced herbs and green vegetables. It is a traditional dish of Armenians from Artsakh.

Zhingalov Khats are made with unleavened dough that is rolled out until it becomes paper-thin, then it is filled with the stuffing made of different greens, almost numbering to 7 different herbs. The important part of that of the stuffing is making the bland tasting greens or leaf vegetables into palatable stuffing along with fried onions etc. So along with Spinach, I added spring onions as well.

Once the flatbread is rolled out thin, the stuffing is placed on one bread and the stuffing is spread on top. Then another thin layer of disc is placed on it and sealed. These flatbreads are called as Khats or hats because it is cooked on a special griddle called the “Saj” or “Sajin”. The griddle looks like our inverted kadai. When I was reading about it, I was reminded of Ulte Tawa ka paratha. I wanted to make this for U, but thought I may not be able to get the kadai heat well.

However, when I found this recipe for Z, I couldn’t skip it. The dough is identical to the Lavash dough, the only difference being that this is stuffed and cooked for a longer time on the inverted griddle. So I got the small kadai I have and inverted it to cook this. The flatbread was having the inverted shape for a while. Maybe in the actual griddle, the flatbread retains the shape for a longer time.

You should read the original recipe I adapted, it has some interesting conversation about how this flatbread is traditionally made. While I am all for traditional recipes and traditional methods, I try my best to follow it in my everyday cooking in whatever way I could.

Finally, my Z was this interesting inverted flatbread for my A to Z International Flatbreads. If you are interested to know what’s Z for Street Food, Check my other space.

In A to Z International Flatbreads

A for Afghan Flatbread
B for Bale Hannina Chapathi
C Cascioni Romganoli
D for Dhal Puri
E for Emirati Khameer Bread
F for Focaccia di Recco
G for Gur aur Til ki Roti
H for Harcha
I for Injera
J for Janta Roti
K for Khobz al Tawa
L for Laffa Bread
M for Mitho Lolo
N for Nicaraguan Quesillo
O for Obi Non
P for Podpłomyki
Q for Qutab
R for Roat
S for Sheermal
T for Torta Al Testo
U for Ukkarisida Akki Rotti
V for Vastad Rotti
W for Warqi Paratha
X for Xaxaba Diphaphata
Y for Yufka
    Step By Step Pictures for making Zhingalov Khats

Zhingalov Khats ~ Armenian Flatbread

For the Lavash dough

1.2 cups All Purpose Flour
1 1/2 tsp Honey
1/4 tsp Instant Dry Yeast
1/2 tsp Salt
Water warm as required

In a bowl, take the flour, honey, yeast, salt. Slow add water and knead to a soft dough.
You can use your food processor as well. Knead for 10 mins and keep it covered in a oiled bowl until it doubles.

For the Stuffing

1 /2 cup Onions finely chopped
1 /2 cup Spring Onions / scallions
1 /2 cup Spinach finely chopped
Red Chillies Flakes
Salt to Taste
Butter

For the Stuffing

Heat a pan with butter, saute the stuffing till done, season with salt and red chillies.

Making the Zhingalov Khats

Divide the dough into 4 equal pieces, and roll into discs of 6 inch diameter.
Spread the stuffing over one flatbread. Now place another one over it and seal it on all sides.
Turn your kadai or wok upside down on the gas burner and heat.
When the kadai is hot, brush with oil and carefully place the sealed flatbread.
Cook on both sides and remove once when you find spots over the cooked flatbread.
Serve right away.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

The post Zhingalov Khats ~ Armenian Flatbread appeared first on Cooking 4 all Seasons.